TO-DAY’S RECIPES

Sun (Auckland), Volume II, Issue 492, 23 October 1928, Page 5

TO-DAY’S RECIPES

UNUSUAL DAINTIES DEVONSHIRE POTATO CAKES Ingredients : One pound of potatoes, two ounces of flour, one ounce of granulated sugar, two ounces of butter or beef dripping, two ounces of currants. Boil the potatoes and rub them through a »ieve, beat in the fat, add the sugar and currants, and knead well with the flour. 801 l out on a well-floured board, about one inch thick, cut into cakes, and bake in a rather hot oven. Split through the centre, butter and serve hot. CORNISH TEA CAKE Ingredients : Quarter pound of self-raising flour, two ounces of beef dripping, a pinch of salt, one dessertspoonful of Deme-ara sugar, a little milk, one teaspoonful of caster sugar. Mix together the flour, Vemerara sugar and salt and sift them. Bub in the dripping (in cold weather it should be slightly warmed first), add a little warm milk to form a dough—it will only need very little, as it must not be sticky. NUT AND FRUIT LOAF Using a good-sized breakfastcup, take two cups self-raising flour, half cup milk, Mb walnuts (finely chopped), Mb sultanas, one tablespoon treacle or golden syrup, two tablespoons butter, two eggs. Mix dry ingredients, then add eggs butter, treacle and milk well beaten together (it is advisable to mix half the sugar with eggs, etc.). Bake in four closed half-pound cocoa-tins — half-filling each—in a hot oven for forty minutes.